Author
Topic: Home Oven to Commercial Oven (Read 1962 times)

I have just installed a new NEMCO 6205-240v commercial counter top oven and will be using it instead of my home oven for now on. I have been cooking my 16" American/Cracker style pies one-at-a-time at 495 degrees for 9 to 10 minutes. My new oven goes up to 700 degrees and has two decks (two pies total). To help minimize my impending trial and error efforts I'd love to hear your thoughts on cooking times and temps for the new oven.

scott123

Bob, I've never made a cracker style pizza, so I might not be that much help

That being said... Wes, are you baking on a stone now or just on a pan in a pre-heated 495 oven? If it's a pan in a pre-heated 495 oven, then, if you're changing to baking on a pan, on a stone, then I might try 500 on the new oven. The pre-heated stone speeds things up- to an extent (less, though, for thinner stones like these), but the pan will slow the transfer between the stone and the undercrust. As far as baking the top of the pizza in the alloted time, with two broiler elements controlled by the same thermostat... that's going to take some trial and error. I would set the thermostat to 500 and see what it does.

Btw, as far as countertops go, the specs on this are not that bad. As I mentioned, I'm not in love with the single thermostat control, but the wattage is respectable. If you have any inclinations towards trying NY style pies, I'd love to see how they fare in this oven.

The Baker's Pride equivalent to the NEMCO 120v actually states that it is recommended for par baking only, pretty much what they are doing on this thread you posted. That pushed me over the line in making the decision.

hey, watch out for those non stick pans at anything above 500 degrees. They supposedly off-gas some really nasty stuff at higher (pizza making) temperatures. Also... if im going to use a pan im definitely jumping at the chance to be able to use a little oil on the bottom of the pizza. Such a great flavor/texture. Of course, you could say thats dangerous in a another way I guess (clogged arteries!) So feel free to take my opinion with a grain of salt. Sorry to preach and good luck!

hey, watch out for those non stick pans at anything above 500 degrees. They supposedly off-gas some really nasty stuff at higher (pizza making) temperatures. Also... if im going to use a pan im definitely jumping at the chance to be able to use a little oil on the bottom of the pizza. Such a great flavor/texture. Of course, you could say thats dangerous in a another way I guess (clogged arteries!) So feel free to take my opinion with a grain of salt. Sorry to preach and good luck!

Oh man, PLEASE preach. That's why I'm here! I'm glad you said that because I hadn't thought about it...Hmmm...I'll test it out tomorrow with just some screens then.